Go Back
For this savory slow cooker chicken enchilada soup, gather these key items: - 2 boneless, skinless chicken breasts - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) corn, drained - 1 can (10 oz) red enchilada sauce - 1 can (14.5 oz) diced tomatoes, with green chilies - 1 medium onion, chopped - 2 cloves garlic, minced - 1 teaspoon chili powder - 1 teaspoon cumin - 2 cups chicken broth - Salt and pepper to taste To make your soup even better, try adding these toppings: - Shredded cheese - Avocado slices - Fresh cilantro - A dollop of sour cream The right seasonings bring out the best flavors in your soup. Here are some suggestions: - Chili powder adds warmth. - Cumin gives a nice earthy taste. - Salt and pepper help balance all flavors. Feel free to adjust these to match your taste! To start, place the two boneless, skinless chicken breasts at the bottom of your slow cooker. This forms the base for our rich soup. Next, chop one medium onion and mince two cloves of garlic. Sprinkle these over the chicken. Their flavors will mix with the chicken as it cooks. Now it’s time to add the rest of the ingredients. Pour in one can of black beans, one can of drained corn, and one can of diced tomatoes with green chilies. Then, add a can of red enchilada sauce for that zesty kick. Stir everything gently to combine. Season the mixture with one teaspoon of chili powder, one teaspoon of cumin, and some salt and pepper to taste. Pour in two cups of chicken broth, ensuring every ingredient is well mixed. Cover the slow cooker with a lid. Set it to cook on low for 6-8 hours or high for 3-4 hours. The longer you cook it, the more flavorful it will be. When the cooking time is up, check if the chicken is fully cooked. It should shred easily with two forks. Carefully remove the chicken from the slow cooker and shred it. Return the shredded chicken back into the soup. Stir to combine and taste. Adjust the seasonings as needed. Your savory slow cooker chicken enchilada soup is now ready to serve! Enjoy hot with your favorite toppings like shredded cheese, avocado, fresh cilantro, or a dollop of sour cream. To make your soup burst with flavor, use fresh spices. Fresh herbs like cilantro add a nice touch. I often add a squeeze of lime juice. It brightens the taste and makes the soup lively. You can also try adding a dash of hot sauce if you like heat. It gives a nice kick without overpowering the other flavors. The cooking time can change based on your slow cooker. If you use low heat, aim for 6-8 hours. For high heat, 3-4 hours works well. Check the chicken's doneness with a fork. It should shred easily when done. If your chicken is still tough, let it cook longer. Shredding chicken can be quick and easy. I like to use two forks for this task. Hold one fork in each hand. Use one fork to hold the chicken steady, and pull with the other. This method saves time. You can also use a hand mixer on low speed. This will shred the chicken in seconds. Just be careful not to overdo it! {{image_2}} You can make this soup vegetarian by swapping the chicken for veggies. Try using a mix of bell peppers, zucchini, and mushrooms. Add these ingredients in place of the chicken at the start. This keeps the flavors bright and tasty. Use vegetable broth instead of chicken broth to enhance the veggie taste. If you love heat, add more spice! You can include chopped jalapeños or a dash of hot sauce. Add these when you mix in the beans and corn. For an extra kick, try using spicy enchilada sauce. This will really wake up your taste buds! You can use different proteins to change the soup's flavor. Try shredded beef or pork for a rich taste. Ground turkey also works well if you want a lighter option. Just add your chosen meat in the slow cooker with the other ingredients. Adjust the cooking time based on the protein you choose to ensure it's fully cooked. Once the soup cools, store it in an airtight container. This keeps it fresh for up to four days. Make sure to cool it down before sealing. You can pour it into smaller containers for easy meals. Label the container with the date, so you know when to use it. To freeze the soup, let it cool completely first. Then, place it in freezer-safe bags or containers. Leave some space at the top, as the soup will expand when frozen. It can last in the freezer for up to three months. When you're ready to eat, just thaw it in the fridge overnight. You can reheat the soup in a few ways. For the stove, pour it into a pot and heat over medium. Stir often until it's hot. If you prefer the microwave, transfer it to a bowl. Heat it in short bursts, stirring in between. Always check if it’s hot all the way through before serving. Yes, you can use frozen chicken in this recipe. Just add the frozen chicken breasts at the bottom of your slow cooker. There is no need to thaw them first. However, cooking time will increase. Set your slow cooker on high for about 4-5 hours. If you use low, it may take 8-10 hours. Always check that the chicken reaches 165°F for safety. To thicken the soup, you have a few options. - Cornstarch: Mix one tablespoon of cornstarch with two tablespoons of water. Stir it into the soup and cook for 30 minutes. - Mashed Beans: Take some black beans from the soup and mash them. Add them back to the pot for a thicker texture. - Cream Cheese: For a creamy version, add a block of cream cheese near the end of cooking. Stir until melted. This soup pairs well with many sides. You can serve it with: - Tortilla chips: Crunchy and perfect for dipping. - Rice: White or brown rice adds heartiness. - Salad: A fresh green salad balances the meal. - Cornbread: Sweet cornbread complements the spicy soup. Feel free to mix and match for a complete meal! This blog post covers the essential steps to make chicken enchilada soup. We looked at the main ingredients, optional toppings, and seasonings. I shared clear cooking instructions, tips to improve flavor, and variations like vegetarian and spicy options. Remember, you can adjust cooking times and store leftovers properly. With these insights, you can create a delicious meal that fits your taste. Enjoy your cooking journey!

Slow Cooker Chicken Enchilada Soup

Warm up your dinner table with this delicious Zesty Slow Cooker Chicken Enchilada Soup recipe! Packed with tender chicken, black beans, and zesty spices, this soup is a comfort food winner. Set it in your slow cooker and let the flavors meld together for 6-8 hours. Perfect for busy weeknights, this dish is easy to make and even easier to enjoy. Click to explore the full recipe and bring some zest to your kitchen! #SlowCookerRecipes #ComfortFood #HealthyCooking #ChickenEnchiladas
Print Recipe Pin Recipe

Ingredients
  

2 boneless, skinless chicken breasts

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) corn, drained

1 can (10 oz) red enchilada sauce

1 can (14.5 oz) diced tomatoes, with green chilies

1 medium onion, chopped

2 cloves garlic, minced

1 teaspoon chili powder

1 teaspoon cumin

2 cups chicken broth

Salt and pepper to taste

Optional toppings: shredded cheese, avocado, fresh cilantro, sour cream

Instructions
 

Place the chicken breasts at the bottom of the slow cooker.

    Add the chopped onion and minced garlic over the chicken.

      Pour in the black beans, corn, diced tomatoes, and enchilada sauce. Stir gently to combine.

        Season the mixture with chili powder, cumin, salt, and pepper.

          Pour the chicken broth over all the ingredients and ensure everything is well mixed.

            Cover the slow cooker with a lid and set it on low for 6-8 hours or high for 3-4 hours.

              Once the chicken is fully cooked, shred it using two forks and stir it back into the soup.

                Taste and adjust seasonings if necessary.

                  Serve hot with optional toppings such as shredded cheese, avocado slices, fresh cilantro, and a dollop of sour cream.

                    Prep Time: 15 minutes | Total Time: 8 hours | Servings: 4-6